Illustration, not a photo of this dishFluffy Buttermilk Pancakes
Tall, tender buttermilk pancakes. Weigh the flour, rest the batter, and keep the griddle at a steady medium.
Chef's note The lumps are your friend. A smooth batter means the gluten has been worked, and that's what makes a pancake tough.
Chef's note The lumps are your friend. A smooth batter means the gluten has been worked, and that's what makes a pancake tough. Stir until you can't see dry flour, then stop.
Ingredients
- 2 cups all-purpose flour 240 g, spooned and leveled
- 2 tbsp granulated sugar 25 g
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine salt
- 2 cups buttermilk 480 g, at room temperature
- 2 large eggs at room temperature
- 3 tbsp unsalted butter melted and cooled slightly
- 1 tsp vanilla extract
- 1 tbsp unsalted butter or neutral oil for the griddle
About 440 calories per servings (about 12 pancakes)
- Calories
- 440
- Protein
- 14 g
- Carbs
- 61 g
- Fat
- 16 g
- Fiber
- 1.5 g
- Sugar
- 13 g
- Sodium
- 920 mg
An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
Whisk 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda and ½ tsp fine salt in a large bowl so the leaveners are spread evenly.
In a second bowl, whisk 2 cups buttermilk, 2 large eggs and 1 tsp vanilla extract until smooth. Whisk in 3 tbsp unsalted butter last. If the buttermilk is cold, the butter will seize into specks. That's fine, just keep going.
Pour the wet ingredients into the dry ones and fold with a spatula just until no dry flour shows, about 10 strokes. Leave the lumps.
Rest the batter 10 minutes. The flour hydrates and the baking soda starts working, so the batter turns thick and a little bubbly.
Meanwhile, heat a griddle or large nonstick skillet over medium heat (about 375°F on an electric griddle). A drop of water should skitter across it, not vanish right away.
Brush the griddle lightly with 1 tbsp unsalted butter or neutral oil. Pour 1/4-cup scoops of batter, leaving about 2 inches between them. Don't spread them out.
Cook until bubbles cover the top, the edges look matte and the underside is golden, 2 to 3 minutes. Flip once and cook 1 to 2 minutes more, until the center springs back. Keep finished pancakes warm on a rack in a 200°F oven while you cook the rest.
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